Auguste Escoffier School of Culinary Arts (Escoffier), part of Triumph Higher Education Group, has expanded its culinary education network into Canada by acquiring the Vancouver-based Pacific Institute of Culinary Arts (PICAchef). The move comes as Canada's foodservice industry, employing nearly 1.2 million people—about 6% of the national workforce according to Restaurants Canada—continues to grow, adding more than 34,000 jobs in early 2025.
Acquisition and Campus Operations
PICAchef, founded in 1997, offers diploma programs in culinary arts and baking and pastry arts. The school will continue operating from its Vancouver campus, maintaining its hands-on instruction, small class sizes, and direct industry engagement. Diego Do Livramento, PICAchef general manager, stated: “While students pursue their educational goals in different ways, we continue to see strong demand for the hands-on, campus-based training that has long been at the heart of the PICAchef experience. Becoming part of the Triumph and Escoffier family allows us to build on that legacy while creating additional opportunities for students, alumni and industry partners.”
Live Podcast Event in Toronto
Escoffier hosted its first international live recording of The Ultimate Dish podcast in Toronto, featuring Emmy-nominated Chef-in-Residence Kristen Kish. The event brought together aspiring chefs, career changers, and industry professionals to discuss evolving pathways into the culinary field. Kirk T. Bachmann, president and provost of Escoffier's Boulder campus and host of the podcast, said: “Today’s students are looking for education and training that fits with their goals, circumstances and career aspirations. What’s encouraging is that there are more pathways than ever before. For many students, a campus-based culinary education remains the ideal experience, while others seek pathways that fit different stages of life and career.”
Addressing Accessibility and Workforce Needs
Access to culinary education varies across Canada, with more programs in urban areas. Research from Tourism HR Canada highlights ongoing labor shortages in tourism and hospitality, underscoring the need for culinary education to support workforce demands. Kish noted a central question many prospective students face: “Is culinary education possible for me?” She emphasized the need for flexible, accessible models, especially for those balancing work and family or living outside major cities. For many, the nearest culinary school may be in another province, making relocation costly. Flexible training models allow students to build skills from their own kitchens while completing hands-on externships locally. “Culinary education should be accessible to people wherever they are in their lives,” Kish added.
